Jalapeno Chili

Name: Jalapeno Chili
Yield: 8 to 10 portions
Ingredients: grated Monterey Jack cheese, for garnish (optional); Sour cream, for garnish (optional); Sliced scallions (green onions), white bulb and 3 inches green, for garnish (optional); Sliced scallions (green onions), white bulb and 3 inches green, for garnish (optional); 1 teaspoons salt; ½ tablespoon fennel seeds; 2 teaspoons freshly ground black pepper; 2 pounds ripe plum tomatoes, quartered; 6 tablespoons best-quality chili powder; 3 tablespoons ground cumin; 2 tablespoons dried oregano; 1 tablespoon dried basil; 1 cup dry red wine; 3 cans (35 ounces each) Italian plum tomatoes, drained (5 cups tomatoes); 2 tablespoons tomato paste; 1 cup chopped fresh parsley; 2 green bell peppers, cored, seeded, and coarsely chopped; 2 pounds ground beef chuck; 6 fresh jalapeño peppers (5 to 8 ounces total), cored, seeded, and cut into ⅛-inch dice (see Note); 2 red bell peppers, cored, seeded, and coarsely chopped; ¼ cup olive oil; 1 pound sweet Italian sausages, cut into 1 inch lengths; 6 cloves garlic, minced (3 tablespoons); 2 cups coarsely chopped onions; 1 pound hot Italian sausages, cut into 1 inch lengths

Preparation info

8 to 10
portions

Difficulty
Medium

Appears in

The New Basics Cookbook

By Sheila Lukins and Julee Rosso

Published 1989

About

Hot, hot, hot! Lots of jalapeños and hot sausages, mixed with all our favorite chili ingredients. Have several varieties of iced Mexican beer on hand, to put out the fire.

Ingredients

1 pound hot Italian sausages, cut into 1 inch lengths
1 pound sweet Italian sausages, cut into 1 inch lengths

Main course
Spicy

Method

Place a large heavy skillet over medium heat, and sauté the sausages until well browned. (If necessary, add ¼ cup water while browning.) Transfer the sausages to paper towels to drain.
Heat the oil in a deep, heavy, flameproof casserole over low heat. Add the onions an